Blue Corn Crusted Haddock

My computer miraculously fixed itself last night, which is good news for this post. I thought the photos were gone forever!!

Haddock is probably my least favorite fish. I don’t enjoy the texture or the flavor. Thankfully, there are ways to make it delicious!

I thought about faux frying but decided to just crust it in some corn based products and see what happened.

I started with about 1.5 lbs of haddock, which comfortably fed five people.

To make the dredge, combine 1 tbsp corn meal, about 1.5 cups blue corn chips (a big handful), 2 tbsp corn starch, and 1/4 cup baked tortilla chip crumbs ( I made these in a food processor). By crushing the blue corn chips with your hands and the yellow corn chips with a food pro. or a rolling pin, you get many different textures and flavors. Old Bay, and garlic powder also added flavor to this dredge.

Salt and pepper both sides of the fish.

Then combine equal parts dijon mustard and lemon juice for a wet dip. I used about 3 tbsps of each.

Dip the fish in the wet, then dry and place on a foil liked baking sheet.

Drizzle in oil and simply broil until golden brown and delicious!

Blue Corn Crusted Haddock

Serves 5

Prep time: 10 minutes Inactive Prep: 7 minutes

Special equipment:

Food processor or rolling pin

Ingredients:

about 1 cup baked tortilla chips (enough to make 1/4 cup crumbs)

1 tbsp yellow corn meal

2 tbsp corn starch

1- 1.5 cups blue corn chips (a big handful)

2 tsp Old Bay seasoning

1/2 tsp garlic powder

3 tbsp lemon juice

3 tbsp dijon mustard

1.5 pounds haddock, catfish, or tilapia

Salt and pepper

about 1 tbsp oil

Directions:

If using rolling pin: roll the baked tortilla chips in a plastic bag until they are crumb consistency. Add to a bowl.

If using food processor: process tortilla chips until crumb consistency, add to a bowl.

In the bowl, mix in in the corn starch, corn meal, Old Bay and garlic. Roughly crush the blue corn chips with your hands and mix in.

In a separate shallow dish, mix together the lemon and mustard.

Salt and pepper the fish on both sides. Roll each piece in the mustard lemon mixture, then in the dry mixture. Set on a foil lined baking sheet.

Set your oven to broil. Drizzle the fish with oil and broil for about 7-9 minutes, until the fish flakes and the top looks golden and delicious.

And I did the PB-chocolate frozen banana pops like you suggested…it was perfect. I didn’t dip the PB though bc I don’t know how I feel abt frozen banana residue in the PB jar. And I know how my mom feels about it!